Venezuelan turnovers

Side · Venezuela classic.

Ingredients

• 450g Ground Beef
• Pinch Pepper
• Pinch Ground Cumin
• 1 tablespoon Vegetable Oil
• 1 cup Onion
• 1/2 cup Green Pepper
• 1/2 cup Red Pepper
• 1 tsp Garlic Powder
• 1/4 cup Capers
• 1 Can Tomato Sauce
• 1 Can Sazon
• 2 Yellow Masarepa
• For frying Vegetable Oil

Method

1. Season — Season meat with Adobo. In skillet, heat oil on medium high.
2. Stir — Cook meat until pink is gone. Stir in onion, pepper, garlic, alcaparras, tomato sauce and Sazón.
3. Stir — Cook, stirring often until most of the liquid has evaporated (about 20 minutes). Cool.
4. Continue cooking — Prepared dough should be moist and should hold together, but it should not stick to your fingers.
5. Roll out — Start with about ½ cup of dough and roll into a ball between palms of your hands.
6. Continue cooking — Working on a sheet of non-stick parchment paper, form the ball into a 5-inch circle about ⅛ inch thick.
7. Continue cooking — Place a generous tbsp. of filling on one half of circle and using parchment paper close dough over to form a semi-circle.
8. Continue cooking — To seal and trim edges of the empanada, press lip of inverted bowl over semi-circle shaped patty.
9. Heat the pan — Repeat for all the Empanadas. In large skillet on medium high, heat ½ inch of oil until hot but not smoking.
10. Continue cooking — Cook empanadas in batches, turning once or twice until lightly browned.
11. Drain — Drain on paper towel. Do not over crowd skillet or let oil get too hot.

More Venezuela recipes

• Arepa Pabellón
• Arepa pelua
• Cassava pizza
• Oatmeal pancakes
• Passion fruit mousse
• Venezuelan Arepas